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The wonderful winter soup also features corn, pepper and leek, yum!
Place a large saucepan or hob-proof casserole dish over a medium heat. Add a dash of oil and fry the onion until softened. Add the bacon and continue to cook until lightly coloured. Stir in the bay leaves.
Add the potatoes and leek and cook for 5–7 minutes, until the leek is soft.
Stir in the creamed corn and sweetcorn, then pour in the stock and milk. Bring to a gentle simmer and cook for 15 minutes, or until the potatoes are completely soft and the flavour well developed. Taste and adjust the seasoning as necessary. Serve in warm bowls.
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